Culinary adventure: create topping for baked salmon using home-made preserved lemon.
I took some of the last of the thyme from our garden and added the tiny leaves to finely chopped shallots (spring onions), finely chopped preserved lemon (just the skins – two quarters), a couple of tablespoons of grated parmesan, a generous grind of pepper and a drizzle of oil to hold it all together.
This concoction was patted onto the surface of the salmon fillets (skin on, skin off – doesn’t matter) which I placed on a large non-stick tray sprayed lightly with Canola oil. I added par-boiled potato pieces, having given these a salt-pepper-oil treatment. Into a heated oven (250 degrees centigrade minimum) for 10 minutes while the rest of the veges (beans, carrots) were microwaved.
Absolutely delicious and no photo because eating couldn’t wait! I have often cooked salmon with a topping of basil pesto and parmesan, but this version made a very pleasant change.